Spaghetti


1 (7 oz) pkg thin spaghetti
2 lb ground turkey
1 (6 oz) can tomato paste
1 (6 oz) paste can of water
1 (8 oz) can tomato sauce
1 medium onion, finely chopped
1 clove garlic, minced
1 (16 oz) canned tomatoes
1/4 tsp pepper
2 tsp salt
1 Tbsp Worcestershire sauce
1 tsp chili powder
2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp oregano
1 small can mushroom stems and pieces
2 Tbsp parmesan cheese

Chop up onion fine (I use processor). Fry turkey and onion and garlic til no longer pink. Drain. Chop up tomato in processor and add with rest of ingredients. Bring to boil and then turn to low and simmer for about 20 minutes. This is best made the day before...it improves with time. If you double the recipe you double everything but the meat. 3 pounds of turkey works well in the doubled recipe.

For the noodles: Bring a large pot of water with 2 tablespoons salt and 2 tablespoons vegatable (or other kind) oil to boil. Add spaghetti and cook til firmly tender. Put in collander and run hot water over top. Let drain and serve. I put parmesan cheese on the noodles before adding the meat on each plate.

I recommend adding 4 cans of mushrooms when serving an Enete. They can't seem to get enough of them.